Archives

Tag: allspice

This Swedish Meatballs recipe is the same one used by my Swedish grandmother and then by my Swedish mother. Although I was not born in Sweden, I have been privy to the secret family recipe since I was a young child. My mormor (Swedish grandmother) made these delicious meatballs throughout the year. But they were always extra special when she made them for Christmas Eve.

Swedish Meatballs along with a huge smorgasbord on Christmas Eve were a tradition in my house for as long as I can remember. This was the first year we didn’t keep that tradition. My brother was in town before Christmas because my mother passed away. We had our Swedish Meatballs while he was here instead. We’ll resume our traditions next year.

This recipe is sure to boost your Meat-a-ball-ism

My grandfather used to make me laugh when we were having Swedish meatballs as a kid. He would say “we’re having Svedish Meat-a-balls and your brother is going to grow another 6 inches”. My brother is very tall and he could eat more than his fair share of meatballs. My grandfather attributed the meatballs to boosting his metabolism and making him grow. Of course, we know that is not how it works, but it was funny when we were kids. To this day, when I say Swedish meatballs and metabolism, I say it in my head the way he said it. Try saying it with a Swedish accent…Svedish meat-a-balls. Meat-a-ball-ism.

Gravy with cream ??

By no stretch of the imagination am I an expert in Swedish cuisine. However, my Swedish family members never used cream or sour cream in their recipes. I’m not sure if there are regions in Sweden that adds it or not, but my Mormor once told me that she thought someone added the cream to the gravy to Americanize it. She didn’t add cream, my mother didn’t and neither do I.

These meatballs can easily be made the same day for a quick dinner. Just boil the meatballs in the broth while your potatoes are cooking and they’ll be done at the same time. But, the seasonings come out stronger if you make them ahead of time. I like to make them ahead, simmer them in a pot for 4 or 5 hours, then refrigerate or freeze them until I need them. Then transfer them to a crockpot the day I’m serving them and allow them to cook on low for 4 or 5 more hours. The final product will produce a rich broth that is delicious as is, or you can make it into a wonderful gravy, too. Serve them over egg noodles or next to boiled or mashed potatoes with your favorite vegetable and call it dinner, or serve them as an appetizer at your next gathering.

It’s a family tradition.

This is my family’s traditional Swedish Meatball recipe. Don’t let the tablespoon of salt scare you off. You’re going to need quite a bit of salt to flavor three pounds of meat and approximately 7-8 cups of gravy. My mormor never added enough salt and my mother never added enough salt. I’ve been trying to get enough salt in the recipe because it is so much better when cooked into the dish rather than adding it afterwards.

Also, you probably won’t find mustard or ketchup in any other Swedish meatball recipe, but there is a reason for this, so stay with me for another minute. My mother and grandmother immigrated to the United States long before the invention of the internet, so they did not have a translation resource for food stuffs. At the time they didn’t know the translation for muskot and krydpeppar. Which are nutmeg and allspice, respectively. But, they did know those ingredients would be found in brown mustard and ketchup, so they used those instead. At some point, those translations were discovered and reincorporated into this recipe. We’ve enjoyed them for many years. I hope you do, too.

Swedish Meatballs

A traditional Swedish Meatball recipe passed down through generations of Swedish family traditions. These hearty meatballs are paired well over egg noodles or next to boiled or mashed potatoes. They even make a great appetizer.

Course
Dinner

Cuisine
Swedish

Keyword
Swedish Meatballs

Prep Time40minutes

Cook Time40minutes

Total Time1hour20minutes

Servings100meatballs

AuthorLisa York

Ingredients

For the meatballs

4sliceswhite breaddiced into small cubes

1/2cupmilk

12tbspbutter

1/2 cuponionfinely diced

3lbsground beef

3eggs

1tbspkosher salt

1tsppepper

1/2tspallspice

1/2tspnutmeg

1tspgarlic powder

1tbspbrown mustard

1/4cupketchup

For the gravy

1cupflour or cornstarch

1cupwater

Instructions

For the meatballs

Dice the slices of bread into small pieces. Sprinkle a pinch of salt and pepper over the breadcrumbs. Pour the milk over the breadcrumbs and allow the bread to absorb the milk.

In a small pan over medium high heat, melt 4 tablespoons of butter. Add the onions and saute until the onions are translucent. Add a pinch of the salt and pepper.

Pour the milk over the breadcrumbs and allow the bread to absorb the milk then add the sautéed onions.

In a separate bowl, beat the eggs, then mix in the rest of the salt, pepper, allspice, nutmeg, garlic powder, brown mustard and ketchup. Stir until well blended. Add the egg mixture to the bread and onions. Add the ground beef. Then, with your hands, thoroughly mix together all the ingredients until well blended.

Using a small spoon, small ince cream scoop, or melon baller, scoop out approximately a heaping tablespoon of the meat mixture. Roll the meat mixture between your hands to form a meatball. The meatball should be rolled until it is fairly firm, otherwise they will fall apart during cooking. Repeat until you’ve formed all the meatballs.

In a large frying pan over medium heat, melt a pat of butter to coat the bottom of the pan then add 10-12 meatballs. Be sure not to overcrowd the pan and leave enough space between the meatballs. Otherwise, the meatballs will be steamed rather than fried.

Fry the meatballs for a couple of minutes on each side. Just until they are browned. Then shake the pan so the meatballs roll around the pan acquiring a slight sear all around to lock in the juices.

Transfer the meatballs to a large pot. Pour approximately 1/4 to 1/2 cup of water to deglaze the frying pan. Using a scratch-proof utensil (if you’re using a non-stick pan), scrape the bits from the bottom of the pan.

Pour the liquid from the pan over the meatballs in the pot. Don’t worry if the liquid is still somewhat clear. Deglazing the pan will get all the flavor from the pan and the broth will darken and become more flavorful the longer you cook the meatballs in the broth.

Repeat buttering the pan, frying the meatballs, deglazing the pan and adding the broth to the pot with the meatballs until all the meatballs have been fried.

If the broth from deglazing the pans doesn’t produce enough liquid to cover the meatballs, add some more water to cover them. Bring the liquid to a boil, reduce the heat and simmer for at least 30 minutes. They are ready at this point, but the longer they simmer, the better they will be. I usually try to let them simmer for at least 4 hours.

For the gravy

Drain the liquid from the meatballs into a smaller pot. Set the meatballs aside.

Bring the liquid to a boil. In a separate bowl, whisk together the flour and water. Gradually add the flour and water mixture. The gravy will thicken as it stands.

Pour the gravy over meatballs and serve.

Do you have food traditions that were almost lost due to a translation issue? Tell me about it in the comments and don’t forget to like us on Facebook, Twitter, Pinterest and Instagram. Also, if you like this recipe, please consider sharing it with your friends.

Are there any foodstuffs that you didn’t like as a kid that you still won’t eat today? I’m sure we all can name at least one item that we still harbor a deep-seated aversion to. In the upcoming weeks I will be introducing a special segment of my blog that I call “Outside The Comfort Zone“. I’ll chronicle my experiences with foods or cooking techniques that I am not familiar with. I also plan to give some of those foods from my youth a second chance.

My particular aversion is to steak. I can’t explain it, but I’m just not a huge fan of it. I’ve never found it appealing, so it might be strange that I’m going to talk about dry rubs today. I may not love steak, but I do love flavor. This dry rub is an excellent choice for flavoring chicken, ribs, beef and pork. I actually use a few tablespoons of this mixture to use in my BBQ sauce and even to season nuts. So, you can see why I say that this is a versatile dry rub. I make a large batch of it and store it in an airtight container so I have plenty to use whenever the mood strikes.

This dry rub has a well-balanced sweetness and smokiness with just a hint of spiciness. Of course, if you like the extra heat on your meat, you can add additional cayenne pepper. If you like it a little sweeter, you can add more sugar or even change the type of sugar you use. Just be careful about how you cook using a rub with extra sugar in it. If you are grilling on the barbeque, you’ll want to avoid prolonged direct contact with the flame, otherwise the sugar will melt and burn quickly.

This recipe calls for seasoned salt. There are many seasoned salts available on the market, but I recently shared my homemade recipe which would make a decent dry rub by itself, too. I’m sure you probably have all the ingredients you need and can find my recipe here.

Recipe Notes

What food are you willing to try with a different recipe that you previously refused to eat? Let me know in the comments below and check back for “Outside the Comfort Zone”. I’m going to try this dry rub on steak as my first experiment.